Proximate content and starch granule structure in raw and boiled chestnuts with different aptitude to candying

Abstract

In this research the effect of protein, starch and total sugars content and granule structure of starch on the suitability to produce candied chestnut were studied. Additionally starch granule structures of the cultivars were observed under Scanning Electron Microscope (SEM). Large, medium and small size of starch granules were observed in studied cultivars. After boiling during candied chestnut production significant morphological variation was observed in starch granule structure among the chestnut cultivars. Also, there were significant changes between the raw and boiled materials in their total protein, total sugars and starch quantities. There is a probable relationship between starch granule size ratio of the cultivar and the suitability to produce quality candied chestnut. The cultivar which has much more small starch granules may be much more suitable to produce candied chestnut.